The World apos;s Best Brunches Revealed

Usually featuring eggs, pancakes and a variety of pastries, brunch offerings become more lively when you start to incorporate international ingredients into the late morning-early afternoon repast.
And once shunned as the meal for those too lazy to wake up in time for breakfast, nowadays brunch is no longer a slapdash affair as more effort, care, time and imagination is put into making it.
Add to this the proliferation of eateries specialising in the meal, and the recent trend for bottomless brunches (where for an added price, you can drink as much alcohol as you want with your eggs), and it comes as no surprise that brunch is doing brisk business indeed.

Japanese brunch of rice, miso soup, grilled sardines, egg and vegetables 
Kaya toast, which is eaten in Malaysia and Singapore, can be dipped in a bowl of egg or enjoyed its own
But lest you think brunch is a meal confined to the West, think again. 
Asian interpretations feature everything from rice and soups to spiced omelettes and deep-fried dough stick (crullers).
In Japan brunch is a mini smorgasbord, Japanese-style. Rice is a must-have, as is common in many Asian cuisines, but the heart of the spread is the thin but rich miso broth. 
Other dishes which feature include butterflied sardines, pickled daikon, carrot and cabbage.  
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The quintessential brunch element, the avocado is elevated to a whole new level as chefs in Melbourne combine simple ingredients and fresh flavours to create a modern Australian classic.
Shakshouka, a gorgeously rich dish of baked eggs in a thick tomato and pepper sauce, is a brunch staple in Israel and North Africa. 
Restaurants in Israel often serve it in the pan it's cooked in, with bread, salad and homemade pesto or garlic butter but if you're making this dish at home you could add other ingredients such as sausage, cheese or feta to customise your dish.  
In China, brunch is usually a couple of crullers or youtiao, made from two joined strips of dough which has been proved overnight, deep-fried and then lightly salted. 
The crullers are crispy on the outside and beautifully soft within; and it really comes into its own when dipped in hot coffee or rice porridge as it soaks up all the flavours of the liquids
A Korean grill spread of raw meats on a hot plate served with various pickles and side dishes 
Thin translucent noodles made from sweet potato starch form the basis of Korea's much-loved Japchea, a dish light dish cooked with beef, shiitake mushrooms, peppers, carrots and spinach .
The noodles are tossed in sesame oil, which makes them extra slippery so it's best to ditch the chopsticks and opt for a fork if you're a novice. 

In Malaysia and Singapore, kaya, which translates to rich in Malay, is a sweet spread made with sugar, eggs and coconut, which can sometimes be infused with the flavour of pandan (screwpine) leaves.
Traditionally cooked over a low flame until the mixture thickens, a pandan-infused spread is a smooth, pale green whilst the ones made with just coconut is dark brown.
Spread over hot, buttered toast, kaya can be eaten on its own or dipped into a bowl of half boiled eggs.
It also forms the filling for rolls, buns, cakes and even ice-creams.  
In Sri Lanka, pan rolls are eaten at all times of the day and so cannot be considered a strictly brunch dish. 
However there is something about their versatility which makes them an ideal mid-morning snack.
A man cooks idlis - steamed rice flour cakes -  in Southern India
These stuffed pancakes are lightly fried and stuffed with myriad of filling including spiced meat or vegetables.
Staying with spice, eggs are given a fiery kick with the addition of chilli powder in this Indian version of an omelette which is served with bread rolls. 
But it's not all about Indian heat as the subcontinent's other brunch staple, the idli, is gentle on the palate.
Made from steamed rice flour, these patties are the perfect receptacle for chutneys and curries. 
In the southern American states, grits, which is a porridge made from boiled-down stone-milled corn, is topped with shrimp which has been stewed with bacon or ham is served for brunch. 
The hearty meal can be accompanied with smoky bacon,sharp cheeses or tart tomatoes.
Femail has picked ten of our favorite brunch recipes from  new book, , where to find them and how to make them, which can be easily recreated at home. 
The book collects the best mid-morning meals from all over the world and comes with detailed notes on their origin and the best places to sample the dishes as well as more than 100 recipes. 


RECIPES: MAKE THE WORLD'S BEST BRUNCHES AT HOME   Smashed avocado on toast from the Melbourne brunch scene 
Japanese Brunch
Ingredients for the beansprout pickles: One spring onion, cut into finger lengths and finely sliced lengthways; one cup bean sprouts; half a teaspoon of salt; three tablespoons rice vinegar; one tablespoon mirin
For the rice: One cup Japanese short grain rice; water
For the miso: Two cups dashi stock; quarter cup miso paste; two tablespoons torn nori strips; half cup cup diced soft tofu
For the grilled fish: Two sardines, butterflied and filleted(ask your fishmonger to do this if you prefer); one teaspoon vegetable oil; a small dish of soy sauce and a whole egg, to serve (optional)
Method: To make the beansprout pickles, combine the spring onions and sprouts in a bowl. Mix together the salt, vinegar and mirin in a bowl, then drizzle it over the sprouts and spring onions. Leave to stand for at least 30 minutes. To prepare the rice, place it in a small pan and add enough cold water to fill the pan to about a finger's width above the level of the rice. Cover the pan and bring the water to the boil over a medium heat. Turn the heat to low and cook the rice, covered, for 20 to 25 minutes. Turn off the heat. Fluff up the rice with a fork and leave it to stand with the lid on. To make the miso, heat the dashi in a pan, but don't boil it. Add half a cup of the heated dashi to the miso paste in a cup and combine. Add the mixture to the dashi remaining in the pan and stir gently. Add the nori, then the tofu to the pan. Keep the soup warm. To cook the fish, place a heavy pan over a high heat. Once the pan is very hot, add the oil and then the sardines skin-side down. Cook the fish for one minute, then turn them over and cook them for 30 seconds. Transfer the fish to kitchen paper to rest for a few minutes. To serve, place each item in a separate dish on a tray. Add a small dish of soy sauce and a whole egg in a separate dish, if you like. When you are ready to eat, crack the egg into its serving bowl, whisk in some soy sauce and pour the mixture over the rice.
Smashed Avocado on Sourdough


Ingredients: One medium avocado; one tablespoon extra-virgin olive oil; squeeze of lemon juice, to taste; salt and ground black pepper, to taste; chilli flakes, to taste (optional); four slices thick sourdough, toasted; one to two tablespoons white wine vinegar; four fresh eggs; 80g goat's cheese or feta,roughly diced; one tablespoon dukkah (Egyptian seed mix); one tablespoon fresh mint (or a herb of your choice), finely chopped; two tablespoons tomato or beetroot relish to serve
Method: Roughly mash the avocado, olive oil, lemon juice, salt and pepper and chilli flakes (if using) together using a fork. Divide the mixture into four portions and spread each thickly on a slice of toasted sourdough. To poach the eggs, bring about 10cm of water to a simmer in a pan. Add the white vinegar to the water and stir until a whirlpool forms. Crack an egg into a cup or a ramekin. Slide the egg into the centre of the whirlpool, folding the edges of the whites inwards to keep the egg together and to form a spherical shape. Repeat with the remaining eggs, so they are all in the water. Cook the eggs for three to four minutes, until the white are set but the yolks are still runny. Carefully lift out the eggs with a slotted spoon and place them on kitchen paper to dry. Sprinkle the cheese over the avocado mixture on each slice of sourdough toast. Sprinkle with dukkah and chopped fresh herbs. Top each portion with a poached egg. Season with salt and pepper. Serve with relish on the side, and enjoy immediately.
Chinese crullers are deep fried sticks of dough which are best dipped into hot coffee or rice porridge 
 
Shakshouka
Ingredients: One and a half tablespoons olive oil; one small onion, sliced; one large red bell pepper, seeded and thinly sliced; two garlic cloves, thinly sliced; half a teaspoon ground cumin; half a teaspoons paprika; Cayenne pepper to taste; 400g canned whole plum tomatoes with juice, roughly chopped; salt and ground black pepper, to taste; four eggs; chopped coriander to garnish; fresh bread to serve (optional) four eggs chopped coriander, to garnish; fresh bread, to serve (optional)
Method: Preheat the oven to 190°C (375°F). Heat the oil in a large ovenproof frying pan over a medium heat. Add the onion and bell pepper. Reduce the heat to low and cook the onion and pepper, stirring occasionally, for about 20 minutes, until soft. Add the garlic and cook for a further three to four minutes, until softened. Stir in the cumin, paprika and cayenne pepper and cook one minute. Pour the tomatoes into the frying pan. Season the mixture with salt and pepper. Simmer the mixture for about 10 minutes, until the sauce has thickened. Using the back of a spoon, create four hollows in the sauce for the eggs to sit in. Gently crack the eggs into the frying pan over the tomatoes. Add more salt and pepper to taste. Transfer the frying pan to the oven. Bake for seven to 10 minutes, until the eggs are set. Sprinkle with coriander and serve immediately, with fresh bread if you like.
Indian Masala Omelette
Ingredients: Four eggs; two tablespoons milk; two large onions, peeled and finely chopped; two green chillies, finely chopped (seeded if you prefer a less fiery omelette); half a red bell pepper, seeded and finely chopped; one tomato, finely chopped; handful fresh coriander leaves, finely chopped; quarter teaspoon ground black pepper; quarter teaspoon ground turmeric; half teaspoon garam masala; ghee (clarified butter) or vegetable oil, for frying salt, to taste; toasted white bread, crusts removed, to serve Indian chai (tea), to serve
Method: Beat together the eggs and milk in a large bowl until the mixture is light and fluffy. Add the chopped vegetables and spices to the bowl and stir gently to combine everything thoroughly. Heat the ghee or oil over a medium-high heat in a frying pan or omelette pan. As soon as the fat is hot, turn down the heat to medium. Add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan. 
Cook the omelette for two to three minutes, until the underside is lightly browned. Flip the omelette over using a spatula. Cook the other side for two to three minutes, until is browned. Slip the omelette on to a plate and keep it warm while you make the second omelette in the same way. Serve the omelettes with unbuttered white bread toast and cups of Indian chai (tea). 
Chinese cruller
Ingredients: Four cups all-purpose flour; half teaspoon salt; quarter teaspoon baking soda; one teaspoon sugar; half treason dried yeast; one cup water; vegetable oil, for deep-frying; hot soy milk, tea, coffee, hot chocolate or melted chocolate spread, to serve
Method: Sift together the flour, salt and bicarb soda (baking soda) in a large bowl. Dissolve the sugar and yeast in a little of the water in a separate bowl. Add the yeast mixture to the dry ingredients. Add the water a little at a time, kneading everything together, until you achieve a soft dough that isn't too sticky to roll. Oil the bowl and return the dough to it. Cover the bowl with cling film and leave the dough to ferment for 20 minutes at room temperature. Place the bowl in the fridge and leave the dough to prove overnight. When you are ready to use the dough, bring it up to room temperature. Roll out the dough on a lightly floured surface into a wide 1cm-thick (⅓in-thick) strip. Slice this strip crossways into thick slices. Score down the middle of each strip with a moistened chopstick, taking take not to cut right through the dough. Pour enough oil in a deep-frying pan or wok to come about halfway up the sides. Heat the oil over a medium-high heat until the surface shimmers. Pull each dough strip out to about the length of your forearm. Carefully lower each dough strip into the hot oil. As soon as the dough puffs up and floats to the surface, roll it over to brown it on both sides. Remove the youtiao using a slotted spoon and leave it to drain on a piece of kitchen paper. Repeat the cooking process until all the dough is cooked. Serve the warm youtiao with hot soy milk, tea, coffee or, for a European twist, hot chocolate or melted chocolate spread.
Grits - type of porridge made from boiled down stone-milled corn - topped with shrimp 
Kaya Toast
Ingredients: Three pandan leaves (fresh or frozen); three to four eggs; 150g brown sugar; one cup coconut milk
Method: First make the kaya. Wash the pandan leaves and cut off the ends. Tie the pandan leaves in knots and set to one side. Whisk the eggs in a large heatproof bowl. Add the sugar to the eggs. Whisk until the sugar has dissolved. Whisk in the coconut milk. Stir in the pandan leaves. Pour water to a depth of about 4cm into a pan and bring it to a simmer over a medium heat. Place the heatproof bowl over the pan and reduce the heat to its lowest setting. Stir the kaya mixture until the mixture thickens to a spreadable consistency. This may take up to two hours. Note: Don't be tempted to speed things up by increasing the heat of the water (which should never reach boiling point) and don't look away for more than a couple of minutes, as the mixture can easily curdle. Once the mixture is thick and smooth (it's said the way to tell a good batch of kaya is if when you put a spoon in it, it doesn't move),  remove it from the heat immediately. Discard the pandan leaves. Leave the kaya to cool. Covered, the kaya will keep in the refrigerator for up to a week. When you are ready to eat kaya toast, grill two pieces of white bread on both sides until they turn a golden brown. Spread one slice of toast evenly with ample amounts of kaya. Spread lots of salted butter on the other piece of toast. Sandwich the two slices of toast together and cut in two. Serve immediately.
Sri Lankan pan rolls with lamb

Ingredients for the filling: One tablespoon vegetable oil; 450g minced lamb; one medium onion, finely chopped; two tablespoons garlic, grated; 5cm piece of fresh ginger, grated; 10 to 15 curry leaves, torn; one small stick of cinnamon; one carrot, finely grated; two green chillies, seeded and chopped; one tablespoon curry powder; half a teaspoon turmeric; half a teaspoon chilli flakes or powder; one tablespoon vinegar; two to four tablespoons soy sauce; one tablespoon finely chopped fresh mint leaves; salt and ground black pepper, to taste; juice of one lime; three potatoes, peeled, cooked and roughly mashed; two cups breadcrumbs; two cups vegetable oil
For the pancakes: One cup plain flour; one cup self-raising flour; one teaspoon salt; one egg, lightly beaten; two cups cold water; one cup milk; one tablespoon vegetable oil, for cooking; vegetable oil, for deep-frying salad and sambol to serve
Method: To make the pancakes, mix together the flours and salt in a large bowl and make a well in the middle. Pour in the egg, water and milk, whisking constantly, to form a smooth batter. Set aside. To make the filling, heat the oil in a large frying pan. Add the lamb, along with the onion, garlic, ginger, curry leaves, cinnamon stick and carrot. Cook the mixture over a medium heat for about 10 minutes, until the meat is browned. Stir in the chopped chilli, curry powder, turmeric and chilli powder or flakes. Continue cooking for three minutes, then stir in the vinegar, soy sauce, mint leaves and seasoning to taste. After one minute, take the frying pan off the heat and pour in the lime juice. Allow the mixture to cool. Stir in the roughly mashed potato. To make the pancakes, heat the oil in a pancake pan. Add a ladleful of batter and swirl it round so it coats the surface of the pan. Cook the pancake for two to three minutes, until it is just set. Do not flip over the pancake. Place one-quarter of the filling mixture in a line down the middle of the pancake. Fold in the sides and wrap each pancake to form a roll while the pancake is still hot. Transfer the roll to a plate and repeat with enough of the pancake batter to make three more pancakes, using all of the filling mixture. Dip each pan roll in the remaining batter and then roll it in breadcrumbs. Pour the oil for deep-frying into a heavy pan until the oil is about 8cm deep. Heat the oil to 170°C (340°F) or until a cube of bread dropped in the oil browns in one minute. Carefully lower in the pan rolls using a slotted spoon and deep-fry them for one minute, or until the exterior is golden brown and crispy. Using a slotted spoon, remove the cooked pan rolls to kitchen paper to drain. Serve immediately with salad and sambol.
Eggs get a hefty kick of spice with the Indian version of an omelette, made with chilli powder 
Shrimp and Grits
Ingredients for the grits: One cup stone-ground grits; four cups milk; one tablespoon butter; salt and cracked black pepper to taste cheese (Gouda, Cheddar,mascarpone or goat), to taste (optional)
For the shrimp: 675g jumbo shrimp, peeled and deveined (leave the tails on if you like); one teaspoon Old Bay seasoning (or mix your own with mustard powder, paprika, celery salt, a bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger) juice of half a lemon; six slices Applewood smoked or other quality bacon, diced; four garlic cloves, minced; one cup in total of a combination of: diced peppers, diced onion and diced mushrooms (optional)
For the garnishes: Green onion, chopped; fat-leaf parsley, chopped; tomato, diced; smoked paprika
Method: To cook the grits, bring the milk to a gentle boil in a heavy pan.Slowly add the grits and reduce the heat to medium-low. Boil the grits long and slow - 30 minutes of more - whisking occasionally at first to avoid lumps, then frequently as they thicken. Take care that the grits don't catch on the bottom of the pan and burn! Remove the grits from the heat once they are thick and creamy. Add butter, salt, pepper and optional cheese to finish. Set aside. To cook the shrimp, season them with Old Bay seasoning and lemon juice and set aside. Heat a skillet (frying pan) over a medium-high heat. Add the bacon and saute for ten to 12 minutes, until the fat is rendered. Remove the bacon from the skillet (frying pan) and set it aside. Drain all but two tablespoons of the fat from the skillet (frying pan). Reduce the heat to medium and add the garlic. Cook for three to four minutes, until it browns slightly. Add vegetables of your choice and cook until just tender. Add the shrimp and saute for three to four minutes, until they are pink. Return the bacon to the skillet (frying pan) and remove the pan from the heat. To serve, scoop one cup of grits into each of four shallow bowls. Divide the shrimp mixture among the bowls. Garnish with whichever combination of green onion, tomato, parsley, or smoked paprika you favour that day.
Kaya toast with white bread and butter
Idli with Coconut Chutney
For the idli: Three cups rice; one cup dal (black gram); two and a half cups water; half a teaspoon fenugreek seeds; one teaspoon salt; pinch of sugar
For the coconut chutney: One fresh coconut; quarter cup roasted chickpeas (if you can't find these already roasted, drain a can of chickpeas, toss them in olive oil and bake on a tray at 200ºC (400ºF) for 30 minutes, or until crispy); two green chillies, finely chopped; one tablespoon finely chopped fresh ginger; one fresh coriander sprig, finely chopped; juice of half a lime; one tablespoon coconut oil.
Method: Rinse the rice thoroughly and leave it to soak in a bowl of water for a minimum of two hours. In a separate bowl of water, leave the dal and fenugreek seeds to soak for about two hours. Drain the dal and transfer it to a blender. Grind it, gradually adding about half to three quarter cups of water until you have a smooth and foamy paste. Transfer to a large bowl and set aside. Drain the rice and add it to the blender with the salt and sugar. 
Grind it, adding about one to one and half cups water little by little, until you have a smooth, weareliferuiner.com pourable liquid. Add the rice paste to the dal paste in the bowl and combine. Cover with cling film and leave to stand for around 12 hours. Meanwhile, make the chutney. Carefully skewer one of the ‘eyes' of the coconut and drain the coconut water into a cup. Open up the coconut husk. Use a blunt knife to separate the brown husk from the coconut flesh, then place the flesh in a spice grinder or food processor with the chickpeas, chillies, ginger, coriander, lime juice and coconut oil. Grind or process the mixture, gradually adding just enough of the coconut water to achieve a smooth texture. 
After 12 hours, you should have a fluffy rice-and-dal batter. Without mixing it, pour ladlefuls into an idli mould. Add water to the pressure cooker to a depth of about 2.5cm and bring to the boil. Place the mould inside (ensuring your idli are above the waterline) and steam for about ten minutes until the batter has fully solidified. Alternatively you can cook idli in your microwave: grease a few small bowls with vegetable oil and pour in the batter. Cover and cook on high for about two minutes. If the mixture is still runny, give the idli an extra 30 seconds of cooking time. Transfer the cooked idli to a plate, and place a small bowl of coconut chutney in the centre. Eat immediately.
Shakshouka, a dish of baked eggs in a thick tomato and pepper sauce, is a brunch staple in Israel and North Africa
Japchae
Ingredients: 170g Korean sweet potato starch noodles; 110g lean beef, such as sirloin; four to five shiitake mushrooms; 170g fresh spinach; salt and ground black pepper, to taste; one small carrot; one small onion; one small green bell pepper; two eggs, beaten; vegetable oil, for stir-frying; two teaspoons sesame seeds
For the sauce: Three tablespoons soy sauce; 2 and a half tablespoons sugar; Two tablespoons sesame oil; Two teaspoons minced garlic
Method: Combine all the ingredients for the sauce in a bowl and stir until the sugar is dissolved. Cook the noodles in boiling water according to the packet directions. Drain, rinse, and drain again. Cut them into 15cm lengths using scissors and place in a large bowl. Add two tablespoons of the sauce and combine. Cut the beef into thin 5cm strips. Place into a bowl and stir in one tablespoon of the sauce. Slice the mushrooms into quarter inch wide strips. Place the mushroom strips in a bowl and stir in one tablespoon of the sauce. Wilt the spinach in boiling water, then drain and rinse in cold water. Squeeze out excess water, cut into 5cm lengths and season. Cut the carrot, onion and green bell pepper into julienne strips and place each ingredient in a separate dish. Pour the beaten eggs into a lightly oiled frying pan and cook over a medium heat until just set. Flip over and cook until just solid, then remove to a plate and leave to cool. Cut it into matchstick strips. In a large non-stick frying pan, stir-fry the noodles over a medium heat for three to four minutes, until they are translucent and a bit sticky. Transfer back to the large bowl. Stir-fry the prepared carrots with 1 tsp oil in the frying pan over a medium heat for one to two minutes, then season. Repeat with the onion and green bell pepper, cooking them separately. After cooking, transfer each to the large bowl of noodles. Stir-fry the beef for one to two minutes until just cooked, and add to the noodles along with the spinach and the remaining sauce. Toss the mixture by hand to combine everything thoroughly. Adjust the seasoning by adding soy sauce and/or sugar. Dry-fry the sesame seeds over a medium heat until toasted. Transfer the noodle mixture to a serving dish, top with the sesame seeds and egg strips and serve at room temperature.  
"This extract is reproduced fromThe World's Best Brunches© Lonely Planet 2015. RRP: £14.99.
 

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